Instructions: In a medium bowl, whisk together the ketchup, hoisin sauce, vinegar, orange zest, chili sauce, sesame oil, soy sauce, and curry. Add the tenderloins to the bowl and turn to coat well. Cover and refrigerate for 3 hours or as long as 8 hours. Lightly brush cooking grate with vegetable oil. Remove the tenderloins from the marinade and grill indirectly over medium heat, turning once, until the center is barely pink (internal temperature should be 155 degrees F to 160 degrees F) 20 to 30 minutes. Remove tenderloins from grill and carve into thick slices.

Yield: 4 servings.

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